Something Indian
This started as a soup, but evolved towards a longer reduction time and being combined with basmati rice. Amounts very approximate, though would feed several people. I save leftovers and use them up over the next few days.
- 1 tablespoon Coconut oil.
- Chopped red onion.
- Spice mix: this usually involves white and black pepper corns, red chile flakes, ajwain, coriander, ginger powder, turmeric, and others.
- Juice of one medium sized lime.
- Mix of vegetables: parsnip, rutabaga, and sunchoke work well together.
- 1 large Russet potato.
- 1 cup red lentils.
- ~4 cups water.
- Mustard to taste (could also use mustard seed in the spice mix).
Method:
- Heat pot (mine holds 2.6 liters), then add the coconut oil. Mix together the onions, spice mix, and lime juice. I use a large pot, so the onions evenly coat the bottom of the pot, and do not require stirring as they reduce to almost a fragrant paste.
- Add chopped vegetables, potatoes, and lentils. Stir and let this cook briefly.
- Add water, increase heat to bring water to boil. Add mustard.
- Reduce heat to simmer.
- Cook, stirring occasionally, for about 30 minutes.
- Optionally break down the potato chunks into paste. This will thicken the dish.
- At a simmer, the dish could take anywhere from 45 minutes to longer to cook down.
Serve with equal amounts rice, or save for future use. The mixture will keep for several days refrigerated, and different flavor characteristics from the spices should develop over this time.
Variations: try different vegetables. Root vegetables and especially sunchokes work well, though this produces an off white to yellowish orange dish, which may not be visually appealing to some. Picked up some mung beans; need to try those in this dish.
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